Salsa Verde Chicken
Salsa Verde Chicken
Rated 3.0 stars by 23 users
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
- 8 boneless, skinless chicken thighs
- Blackstone Garlic Mojo Seasoning
- 6 cloves fresh garlic, minced
- 1 16oz bottle Herdez Salsa Verde
- ½ cup chicken stock
- 1 cup shredded cheese
- 4 cups cooked white rice
- 2 limes
- 2 jalapeno peppers, thinly sliced
- 1 cup chopped pineapple
- 1/3 cup chopped cilantro
- Aluminum pan
Directions
Generously season the chicken thighs with Blackstone Garlic Mojo Seasoning. Heat a bit of olive oil on your Blackstone over medium-high heat. Cook the chicken for 4-5 minutes on one side, then flip and cook for another 4-5 minutes on the other side.
Place an aluminum pan on the griddle and add a bit of olive oil. Cook the minced garlic for 2-3 minutes to toast it. Pour in the Salsa Verde and chicken stock. Add the cooked chicken to the pan and sprinkle with shredded cheese. Cover with a dome and simmer for 10-15 minutes.
Clean the side of the griddle where you cooked the chicken. Add a bit of olive oil and then the cooked rice. Stir in the sliced jalapeno, lime juice, chopped pineapple, cilantro, and a bit more Blackstone Garlic Mojo Seasoning. Toss and cook for 3-4 minutes. Add a bit of water if needed.
To serve, place some of the rice on a plate and top with 2 pieces of the cooked chicken. Garnish with a spoonful of the salsa verde and fresh cilantro.
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